Crostini with Burrata and Blackberry-Thyme Chia Jam

Servings: -16 crostini

Author: Pamela

For the Chia Jam:
10 ounce package of frozen organic blackberries thawed
2 Tablespoons + 2 teaspoons chia seeds
2 Tablespoons pure maple syrup or raw honey
1 teaspoon thyme leaves roughly chopped
For the Crostini*:
French baguette cut into ½ inch slices (use a GF bread if you need this to be GF)
¼ cup unrefined cold-pressed extra-virgin olive oil
6 ounces burrata cheese or use a soft vegan cheese like Kite Hill or Miyoko’s Creamery
flaky sea salt
Optional: Edible flowers such as chamomile, for garnish

To make the chia jam: Place all the ingredients, including any juice from the thawed blackberries, in a medium bowl. Crush the berries a little with a fork, and stir to mix, making sure all the chia seeds have been moistened with the juice from the berries. Cover and allow jam to thicken in the refrigerator for at least 6 hours. This can be made 2 weeks ahead and kept refrigerated..
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Brush each side of bread with olive oil and place on baking sheet.
Bake for 15 minutes, turning after 7 or 8 minutes. Set aside (can be stored in an airtight container for several days).
To assemble: spread a medium-thick layer of the chia jam on each piece of crostini and add a dollop of burrata cheese on top and flaky salt. Garnish with edible flowers, if desired.

* You can alternatively grill the crostini, after brushing with olive oil, on the grill or a grill pan until golden.

Another option if you already have berry chia jam prepared, you can sliver fresh basil and top each crostini with that instead of using fresh thyme.